Kittencal's Easy One-Bowl Vanilla Cupcakes

READY IN: 30mins


  • 1 12
    cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
  • 2 12
    teaspoons baking powder
  • 1
    teaspoon salt
  • 12
    cup shortening (very soft but not melted, Crisco is best)
  • 34
    cup milk (or half and half cream)
  • 1
    tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
  • 2
    large eggs


  • Set oven to 350 degrees F.
  • In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
  • Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
  • Pour into paper-lined regular size muffin tins filling under just three-quarters full.
  • Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
  • Immediately remove from pans.
  • Cool completely before frosting.
  • *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.